From the Farm Kitchen

All apples can be used to cook with but there are always certain varieties become customer favourites for a special attribute their cherished recipe. We invite you to try some of our gowers’ favourite recipes. Who better than an apple grower to know the best way to cook their apples for results with maximum taste.

apple cobbler photo Aunt Eugenie’s Apple Cobblerfrom Macphee’s Orchard
Ingredients:APPLE MIXTURE:
6 medium apples(about 2 pounds) peeled, cored and sliced into thin pieces
1/4 cup of white sugar
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of vanilla extract
1 teaspoon of lemon juice
2 teaspoons of cornstarch

BATTER MIXTURE:
1 cup of all-purpose flour
1/4 cup of white sugar
1/4 cup of brown sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter, chilled and cut into small pieces
1 cup of boiling water or apple cider

TOPPING MIXTURE:
3 tablespoons of white sugar combined with
1 teaspoon cinnamon

Directions:

1. Preheat oven to 350°

2. In a large bowl combine, sliced apples, 1/4 cup of white sugar, 1/4 cup of brown sugar,
1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1 teaspoon of lemon juice, 1 teaspoon of vanilla extract and 2 teaspoons of cornstarch. Mix until the apples are coated evenly and then pour
the mixture into an eight inch by eight inch baking dish. Bake in a preheated oven for 12 minutes.

3. While the apple mixture is baking prepare the batter mixture. In the same large bowl combine, 1 cup of flour, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 teaspoon of baking powder and 1/2 teaspoon of salt. Blend in 6 tablespoons of butter with your fingertips or a pastry blender, until the mixture resembles course meal. Stir in the 1 cup of water or apple cider just before the apple mixture is to be removed from the oven.

4. Remove the apple mixture from the oven after 12 minutes of baking. Pour or drop spoonfuls of the batter mixture over the apple mixture. Sprinkle the entire cobbler with the cinnamon/sugar topping mixture.

5. Carefully, with oven mitts, place the cobbler in the 350° oven and bake until the topping is golden-brown, about 30 minutes.

Cinnamon Apple Dumpling photo Cinnamon Apple Dumplingsfrom Brady’s Farm
Ingredients:4 medium sized apples, peeled and cored
pie pastry dough

FILLING:
1/4 cup white sugar
1 teaspoon cinnamon
2 tablespoons raisins

EGG WASH:
1 egg (beaten)
1 teaspoon water

SAUCE:
2/3 cup brown sugar
1 & 1/3 cup water

Directions:

Peel and core four medium sized apples. Roll pastry into 14 inch square and cut into four squares (one for each apple). In a small dish combine filling ingredients.

Place apple in the center of each 7 inch square and divide the sugar mixture to fill each apple.
Bring corners of pastry up to center of the apple. Press edges to seal well. If you want to get fancy cutout some leaf shapes from any leftover pastry dough and use as a garnish.

Brush pastry-covered apples with egg wash made from 1 egg mixed with 1 tsp water.
Place apples in 9 inch square pan. Bake at 400° for 15 minutes.

Prepare sauce while dumplings are first put in oven. Combine 2/3 c brown sugar and 1 1/3c water in saucepan and boil for 2 minutes.

After the initial 15 minutes of baking, pour the hot sugar sauce over partly baked dumplings. Bake 25-30 minutes longer or until crust is deep golden brown and apples are cooked (You can pierce pastry with small skewer to test for doneness). Baste dumplings with sauce often during baking.

Let sit for 15 minutes.
Serve warm or cool as is or with ice cream.

Easy Apple Jellyfrom Brady’s Farm
This is a quick and easy way to make a quality, cooked apple jelly while avoiding the work and mess of cooking and straining apples. (Yield: 7 cups)Ingredients:4 cups of sweet Island apple cider (unpasteurized)
¼ cup lemon juice
1 box of fruit pectin crystals
4 ½ cups sugarDirections:1. Place fruit pectin crystals with apple cider in a large pot
2. Place over high heat stirring constantly until mixture comes to a hard boil
3. Add sugar and bring to a full rolling boil for 1 minute
4. Remove from heat, skim off foam
5. Place into sterilized jars, cover with lids and screw rings on tightly

Apple Jamfrom Macphee’s Orchard
Traditionally used on oatmeal or as a condiment with pork.Ingredients:6 large apples (about 2 pounds or 1 kilogram)
1 cup sugar
1/2 teaspoon nutmeg
1/2 cup water (or enough to keep mixture from burning until it’s cooked to the desired texture)Directions:1. Place the pot containing all the ingredients on the stove and cook on medium to high heat.
2. Stir the apple mixture constanly to prevent burning.
3. Cook until the apples reach the desired texture. (Smooth texture takes longer than a lumpy one.)

Self-Crusting Apple Piefrom Macphee’s OrchardIngredients:

5 apples, peeled and sliced (Gravenstein, Northern Spy, or Jonagold)
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg (beaten)
1/2 cup sugar
3 tablespoons melted butter
3/4 cup flour
1 teaspoon vanilla

Directions:

1. Mix first three ingredients together and place in a buttered pie plate.
2. In a bowl mix together the remaining ingredients.
3. Pour and spread this mixture over the sliced apple mixture in the pie plate.
4. Bake at 350° for 50 minutes.